Blackberry & apple Yorkshire puddings

Blackberry & apple Yorkshire puddings

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Moderately easy

Servings

Serves 6

Make your Yorkies a sweet treat with this tasty variation, perfect to end a mammoth Sunday roast

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
322
protein
7g
carbs
55g
fat
11g
saturates
4g
fibre
3g
sugar
37g
salt
0.21g

Ingredients

  • 25g butter
  • 140g golden caster sugar
  • 4 apples (Cox's are good), peeled, cored and cut into bite-size chunks
  • 1 egg white
  • 2 eggs
  • 140g plain flour
  • 200ml full-fat milk
  • 150g punnet blackberries
  • 2 tbsp sunflower oil

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Method

  1. Heat oven to 240C/fan 220C/gas 9. Heat the butter and 100g of the sugar in a frying pan, throw in the apples and cook over a high heat for 3-4 mins until slightly caramelised and just starting to soften. Set aside.
  2. In a clean bowl, whisk the egg white until frothy, then whisk in the rest of the sugar, the whole eggs, the flour and the milk. Stir the apples and the blackberries into the batter.
  3. Place a 6-hole non-stick Yorkshire pudding tin over a high heat and add a splash of oil to each hole. Spoon a large ladleful of batter into each hole, making sure all the fruit is used. Put the tin in the oven and leave for 15 mins, without opening the door, until puffed up and golden. Remove from the oven and carefully place each pudding onto a plate. Serve immediately with custard or vanilla ice cream.

Recipe from Good Food magazine, September 2007

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Comments

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steveogilvie's picture
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Either I'm very mean with my yorkshire pudding portion control, or the quantities are way out.

I made a dozen and still had enough batter left over for a couple of (really delicious) pancakes.

I also used less sugar (100g total) and semi skimmed milk.

very well received by all the family.

fayfumbs's picture
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Everyone liked these. Very light and really scrummy. Will definitely make again.

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